Black Bean and Rice Enchiladas Recipe

Table of Contents

Enchilada is a Mexican-style dish that is sure to please any crowd. This easy-to-make dinner combines black beans, rice, black olives, and enchilada sauce in soft flour tortillas. The creamy black bean and rice filling together with the melted cheese makes this an ideal family meal.

Should an Enchilada be Made With Corn or Flour Tortillas?

The answer to this question depends on personal preference. Generally, flour tortillas are used because they hold together better and can be rolled more easily than corn tortillas. Additionally, flour tortillas have a milder taste that allows the other ingredients in the enchilada to shine through. On the other hand, corn tortillas add a unique taste of their own and yield a slightly crunchier texture.

No matter what type of tortilla you choose, be sure to cook them before filling them with the black bean mixture. This will prevent sogginess and help your black bean enchiladas hold together when baking in the oven.

Do You Have to Put Tortillas in Oil for Enchiladas?

It is not necessary to put tortillas in oil before making enchiladas. In fact, you can prepare tortillas without adding any extra oils or fats at all. If desired, tortillas may be lightly brushed with butter or oil and then heated on a skillet or griddle for a few moments until warm and pliable enough to roll. This will ensure that tortillas hold their shape and don’t tear when making enchiladas.

Why Do You Dip Tortillas in Oil for Enchiladas?

Dipping tortillas in oil prior to making any enchilada recipe is an optional step that helps the tortillas stay together and hold their shape when baking. The oil acts as a barrier that prevents moisture from seeping out of the tortilla, allowing it to keep its integrity while baking. Additionally, lightly frying the tortilla in oil may give it a crispy texture and add an extra layer of flavor.

What is the Best Melting Cheese for an Enchilada Recipe?

The best melting cheese for any enchilada recipe is Monterey Jack or mild Cheddar. Both of these cheeses are mild-flavored and have a creamy texture that melts seamlessly into enchiladas. Additionally, they provide a nice flavor without overpowering the other ingredients in the enchilada. Other cheese options such as Colby-Jack or queso fresco can also be used but may require more time in the oven to melt properly.

Be sure to grate your cheese before adding it to the dish for even melting and a delicious cheesy flavor. Finally, you can also top them with crumbled cheese such as cotija or feta for an added salty kick. With a few simple ingredients and some melted cheese, enchiladas can be the star of any meal!

Black Bean and Rice Enchiladas Ingredients

8 flour tortillas
2 cans black beans, rinsed and drained
1 cup cooked long-grain white rice
1/4 cup black olives, sliced
2 cups enchilada sauce
1 onion, chopped
2 cloves garlic, minced
3 cups grated cheese (Monterey Jack or mild Cheddar)
Chopped cilantro
Optional: butter or oil for brushing on the tortillas
Optional: crumbled cheese (cotija or feta) for topping

Homemade Enchilada Sauce Ingredients

2 tablespoons vegetable oil or olive oil
2 tablespoons all-purpose flour
1 tablespoon tomato paste
8 oz tomato sauce
1/2 cup chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/4 teaspoon onion powder
3 cups chicken broth (or vegetable broth)
Salt to taste

Directions

Prep Time: 20 minutes

Cook time: 30 to 45 minutes

Preheat oven to 350°F (175°C).
Next, make the enchilada sauce. Heat a medium pan over medium-high heat and add vegetable oil or olive oil. Once the oil is hot, add the chopped onions and minced garlic to the pan. Stir and cook for 2 minutes.
Add in the flour, chili powder, cumin, garlic powder, and onion powder and stir until combined. Bring it up to a simmer.
Slowly pour in the chicken broth and tomato sauce while whisking to combine. Bring the mixture to a boil, reduce medium heat to low heat, and simmer for about 10 minutes or cook until thickened. Taste and adjust seasoning with salt if needed.
In a large bowl, add rice, black beans, olives, and 1 cup of the enchilada sauce. Stir to combine.
Grease a baking dish or casserole with butter or oil and pour enough sauce on the bottom to lightly coat it. You may also use a casserole if you don’t have a baking dish.
Heat each tortilla in a skillet or griddle until warm and pliable (optional: brush each side with butter or oil).
Spoon about a tablespoon of the mixture onto each tortilla and roll it up, lightly tucking in the sides to make sure there aren’t any gaps. Place seam-side down into the baking dish or casserole.
Pour remaining enchilada sauce over the top of the enchiladas and then sprinkle with shredded cheese.
Cover the baking dish or casserole with aluminum foil.
Bake for 20-25 minutes, or until slightly golden brown and the cheese is melted and bubbly.
Add the remaining cheese over the top if desired.
Serve with a side of crumbled cheese, sour cream, chopped cilantro, or diced avocado (optional). Enjoy!

Recipe Tips for Black Bean and Rice Enchiladas

You can prepare the rolled enchiladas ahead of time and keep them covered in the refrigerator until ready to bake.
You can dredge the tortillas in sauce before you roll them up.
This recipe calls for white rice but you can use other rice types such as brown rice or Basmati rice. Brown rice can make this dish healthier.
If using brown rice, you can toast it up first with seasonings for additional taste.
Cooked rice is used in this recipe but you may also make rice while you make the sauce.
If you have leftovers, you can store them in an airtight container for up to 4 days. To reheat, bake them in a 350-degree oven for 30 minutes.
If you have leftover fillings, store them up as well and bake them for later.
If desired, you can add diced bell peppers, sauteed onions, or spring onions to the mixture.
To make a vegetarian black bean enchilada recipe, substitute pinto beans for black beans.
Feel free to adjust the amount of enchilada sauce and cheese used according to your taste preferences.
Feel free to add more veggies such as frozen peas, carrots, or corn.
For a gluten-free baked enchilada recipe, use a corn tortilla instead of flour.
You may also use whole wheat tortillas for a healthier recipe.
For a spicy kick, add a few tablespoons of diced jalapeños to the black bean and rice mixture.
You can thin out the sauce by adding more liquid.
For a lighter option, omit to add more cheese and top with your favorite salsa or guacamole instead.
If you don’t have time to make your own sauce, you can also use salsa instead. You can spread the salsa on the base of your casserole and arrange the rolls on top of the salsa. Additionally, you can serve salsa on the side.

Final Note

Baked Black Bean and Rice Enchiladas are a delicious, healthy meal that’s sure to please everyone at the table. With just the right blend of flavors and textures, this dish will love you back – even those individuals who don’t love enchiladas! Enjoy!

Looking for other recipes to make your mealtimes livelier? Check out our collection.